How to make it

Fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).

Remove eggplant from skillet, and place on paper towels to drain excess oil.

Place 1/2 cup spaghetti sauce into 9x13 casserole dish. Place eggplant into bottom of cassserole. Pour spaghetti sauce over top of eggplant. Sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.